These party perfect cupcakes are super moist with lots of vanilla flavor and covered in the dreamiest vanilla pudding frosting. With sprinkles inside and out, they make for such a fun and special treat!
Perfect Birthday Party Cupcakes
For celebrating a birthday, these Vanilla Pudding Party Cupcakes are hands down the best vanilla cupcakes we’ve ever had! They’re super moist with lots of vanilla flavor and they’re covered in the dreamiest vanilla pudding frosting. With confetti sprinkles inside and out, they make for such a fun and special birthday treat!
Easy and Adorable Homemade Confetti Cupcakes
If you’re looking for an easy and absolutely delicious homemade confetti cupcake to bake for a special celebration, these are the ones! When the twins turned one, I made these amazing cupcakes and they made great little smash cakes. Everyone else loved them, too!
Like Funfetti, But Better!
These homemade funfetti cupcakes are so much tastier than the boxed version. They bake up super moist with a rich flavor and no shortage of colorful sprinkles everywhere! And they don’t require a ton of effort. So worth it!
More Fun Recipes for Celebrating Birthdays
Celebrate them all day long with these fun and yummy birthday treats!
- Confetti Pancakes: Fluffy homemade pancakes filled with colorful sprinkles topped with a simple icing, whipped topping and even more sprinkles. These Confetti Pancakes are perfect for making any breakfast a celebration!
- Birthday Breakfast Muffins: A cake mix, bananas, applesauce and sprinkles are all it takes to make these fun and yummy Birthday Breakfast Muffins for a special birthday breakfast!
- Birthday Snack Mix: Make someone’s birthday extra special with this Birthday Snack Mix. It’s a sweet and salty treat made extra festive with colorful sprinkles, bright cereal and the cutest little Birthday Hat Bugles!
- Birthday Confetti Cake: This cake is a celebration in itself! Moist vanilla cake bursting with rainbow sprinkles layered with a creamy vanilla buttercream frosting and topped with even more sprinkles. It’s a party!!
What Do I Need to Make Vanilla Pudding Party Cupcakes?
(See recipe card for amounts and details)
- All-purpose flour
- Vanilla instant pudding mix
- Baking powder
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Milk
- Sprinkles
- Whipped topping (such as Cool Whip)
- 12-cup muffin pan
- Cupcake liners
How to Make Vanilla Pudding Party Cupcakes
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, pudding mix and baking powder. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until smooth.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- With the mixer on low speed, alternate adding the flour mixture with the milk, beginning and ending with the flour mixture.
- Try not to over mix.
- Gently fold in 1/4 cup sprinkles.
- Divide batter evenly among prepared cupcakes liners.
- Bake for 25 minutes or until a toothpick inserted in the cupcakes comes out clean. Let cool in pan 10 minutes before removing to a wire rack to cool completely.
- To make the frosting, whisk the pudding mix and milk in a large bowl until well combined. Let pudding mix set for a few minutes before folding in the whipped topping.
- Once cupcakes are completely cooled, top with a big scoop of frosting and sprinkle generously with the remaining 1/2 cup sprinkles.
More Cupcakes You’ll Love
- Dark Chocolate Cream Filled Cupcakes: Rich dark chocolate cupcakes filled with sweet marshmallow cream and dipped in a dark chocolate ganache for a decadent and dreamy cupcake experience!
- Rocky Road Brownie Cupcakes: My favorite ice cream flavor baked into rich, gooey brownies that are topped with crushed pecans, mini marshmallows and melty chocolate chips.
- Banana Pudding Cupcakes: Put a new spin on a comfort food classic with these moist, creamy Banana Pudding Cupcakes topped with a sweet whipped topping.
How to Store Cupcakes
Store cupcakes in the refrigerator in an airtight container for up to 3-5 days. Allow to sit at room temperature for 10 minutes before serving.
To freeze unfrosted cupcakes, arrange them in a single layer in a freezer-safe, airtight container. Store them for up to 3 months. Defrost at room temperature for 2 hours before frosting.
If you make these Vanilla Pudding Party Cupcakes, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Vanilla Pudding Party Cupcakes
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12
- Category: Dessert
Description
These party perfect cupcakes are super moist with lots of vanilla flavor and covered in the dreamiest vanilla pudding frosting. With sprinkles inside and out, they make for such a fun and special treat!
Ingredients
Cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 (3.4 ounce) package vanilla instant pudding mix
- 1 and 1/2 teaspoons baking powder
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup milk
- 1/4 cup sprinkles
Frosting:
- 1 (3.4 ounce) package vanilla instant pudding mix
- 1 cup milk
- 1 (8 ounce) container whipped topping (such as Cool Whip)
- 1/2 cup sprinkles, for decorating
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, pudding mix and baking powder. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. With the mixer on low speed, alternate adding the flour mixture with the milk, beginning and ending with the flour mixture. Try not to over mix. Gently fold in 1/4 cup sprinkles. Divide batter evenly among prepared cupcakes liners.
- Bake for 25 minutes or until a toothpick inserted in the cupcakes comes out clean. Let cool in pan 10 minutes before removing to a wire rack to cool completely.
- To make the frosting, whisk the pudding mix and milk in a large bowl until well combined. Let pudding mix set for a few minutes before folding in the whipped topping.
- Once cupcakes are completely cooled, top with a big scoop of frosting and sprinkle generously with the remaining 1/2 cup sprinkles.
Notes
Store cupcakes in the refrigerator in an airtight container for up to 3-5 days. Allow to sit at room temperature for 10 minutes before serving.
Hello amateur baker here! Can you tell me about how much you should fill each cupcake tin with batter, 1/4 cup, half full, etc.? I not an exact amount, an estimate? Thanks 🧁
Hi, Renee! With cupcakes, I’m usually trying to distribute the batter so they’re filled with the same amount, but it’s not something I measure. I usually say to fill cupcake papers until they’re “almost full.” I hope this helps. Enjoy!
Looking forward to making these cupcakes! Will the frosting hold up during the party on the cupcake stand or does it melt quickly were not in the refrigerator? Thanks!
Hi Erica! The frosting holds up great if you use whipped topping like Cool Whip and as long as they’re not sitting out in the sun or really hot weather. If they’re served in a room temperature setting, they will hold up great for a few hours. Hope this helps. Enjoy!
Is my batter supposed to be thicker than normal cake batter? It seems very cookie dough-ish.
Hi Sarah! Yes, with the addition of the pudding mix, it will be thicker. It should be more like muffin batter. Hope this helps. Enjoy!
I have to ask, the whipped topping that you fold in to the pudding at the end… it is referring to cool whip or already whipped cream? I have whipping cream (liquid) and cool whip on hand, I just don’t know if I have to whip the whipping cream first or not… thanks 🙂 hope reply before I attempt and fail lol.
Hi Carrie! It’s already whipped topping like Cool Whip. If you use heaving whipping cream, you will need to whip it with sugar first. Hope this helps. Enjoy!
So, I have to tell you. I don’t like cake!!!!
BUT THIS RECIPE IS DEFINITELY DELICIOUS!! I also have to confess that I didn’t follow the directions. I just dumped the 1st thru all the ingredients; one at a time and then mixed everything together with my kitchen-aid stand mixer. 2 things that I did do was shred the butter with a grater and slightly beat the eggs with a fork. Mix.. then done. It made 12 good size cupcakes. Yummy!!! Definitely worth making. My new go to recipe…
do you have a chocolate recipe too… well, I’m going to try changing the vanilla pudding(s) to a chocolate one and see if that works… (lol. Snicker snicker). ✌💞🥂
Have a fab day!!
Tracy
These are delicious and moist with a great density. Best cupcakes I have made note I made without sprinkles and frosting.
Is there no salt in this recipe ?
Hi Trenee! No, there’s salt in the pudding mix so I found it not necessary to add any additional. Enjoy!